1 cup drained canned Italian tomatoes, coarsely chopped
1 cup chicken stock or canned low-sodium broth
Preheat oven to 325°F. Heat olive oil in a large enameled cast-iron casserole. Season veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer veal shanks to a plate.
Add carrots, onion, celery and garlic to casserole. Reduce heat to moderately low and cook, stirring, until tender, about 7 minutes. Add wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add tomatoes and chicken stock and bring to a simmer over high heat.
Return shanks to casserole, nestling them into vegetables; add any accumulated juices. Cover casserole, transfer to oven and braise shanks for 1 hour. Turn shanks over, cover and cook for about 1 hour longer, until meat is very tender. Transfer shanks to a rimmed platter and cover loosely with foil. Measure sauce; you should have 2 cups. If necessary, reduce sauce over high heat. Season with salt and pepper.
Cut strings off shanks. Spoon sauce on top and serve.
**My own notes**: I know what you’re thinking–what if I don’t eat veal or just can’t afford or find veal? I’ve followed this same procedure with pork shanks and it works really well. One quibble I have with Food & Wine’s recipe is that IME it really takes longer than 2 hours to get the tenderness and rendering of the connective tissue that you want in osso buco. I go a little lower (300F) and longer–basically until you can break the meat with a fork but not so long that it’s mushy. That’s closer to 3 hours.
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Which cut of beef to replace with? Veal is not good for animal welfare, there are kinder ways to raise cows
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Recipe source: [Food & Wine](https://www.foodandwine.com/recipes/osso-buco-red-wine)
2 tablespoons extra-virgin olive oil
Six 2-inch-thick meaty veal shanks
Salt and freshly ground pepper
2 large carrots, cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 celery rib, cut into 1/2-inch dice
2 garlic cloves, minced
1 cup dry red wine, such as Barbera or Chianti
1 cup drained canned Italian tomatoes, coarsely chopped
1 cup chicken stock or canned low-sodium broth
Preheat oven to 325°F. Heat olive oil in a large enameled cast-iron casserole. Season veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer veal shanks to a plate.
Add carrots, onion, celery and garlic to casserole. Reduce heat to moderately low and cook, stirring, until tender, about 7 minutes. Add wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add tomatoes and chicken stock and bring to a simmer over high heat.
Return shanks to casserole, nestling them into vegetables; add any accumulated juices. Cover casserole, transfer to oven and braise shanks for 1 hour. Turn shanks over, cover and cook for about 1 hour longer, until meat is very tender. Transfer shanks to a rimmed platter and cover loosely with foil. Measure sauce; you should have 2 cups. If necessary, reduce sauce over high heat. Season with salt and pepper.
Cut strings off shanks. Spoon sauce on top and serve.
**My own notes**: I know what you’re thinking–what if I don’t eat veal or just can’t afford or find veal? I’ve followed this same procedure with pork shanks and it works really well. One quibble I have with Food & Wine’s recipe is that IME it really takes longer than 2 hours to get the tenderness and rendering of the connective tissue that you want in osso buco. I go a little lower (300F) and longer–basically until you can break the meat with a fork but not so long that it’s mushy. That’s closer to 3 hours.
Which cut of beef to replace with? Veal is not good for animal welfare, there are kinder ways to raise cows